Kale seems to be rather polarizing. I love it, but so many see it as the quintessential nasty health food. Whenever someone says they hate kale I wonder to myself how they’ve tried it. Sure, nibbled raw straight from the stem it is tough and doesn’t have a particularly pleasant flavor, but that’s far from being the only way to eat it!

Herbs are primarily defined by their use as seasoning or flavoring instead of, say, a basil salad where they would be considered a mere vegetable. They are strong and potent, much like the spices that we so enjoy. Herbs are the green, leafy parts of plants which are flavorful, while spices come from seeds, bark, roots, flowers, and so on—basically anything else.

Towards the end of Summer and in the fresh start of Fall, I relish the rich greens we get in the CSA box. You can always make a salad or chop them up for a soup, an omelette, or to wilt in a melt or in some ground beef, but I took some time to look at the nutritional aspect of these great greens so I could maximize my family's gains. I learned a lot!

For almost all of human existence, food variety has been a mark of a population's health. I would say that must be mental health as well as physical! Eating the same thing every day gets boring. Humanity the world over has loved to spice it up.

The world is becoming flat. With modern trade and transfer, we are increasingly borrowing, buying, and taking from cultures that are far away. This is easy to observe when it comes to food, and not just in restaurants: Here in the CSA box we have gotten some Korean produce: Daikon and Napa cabbage!